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Hashed Goose

Hashed Goose is a dish made from leftover roast goose, brown gravy, stock, onion, mace, parsley, and stuffing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Hashed Goose

Ingredients

Directions

Prepare

  1. Divide the leftover roast goose into neat pieces.

  2. Put the stuffing on a separate dish.

Make the sauce

  1. In a saucepan, combine the goose skin, bones, and trimmings with the brown gravy and enough stock or water to make about 1¼ cups.

  2. Add the sliced onion, mace, and parsley.

  3. Stew gently for about 30 minutes.

Serve

  1. Reheat the stuffing in the oven just before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Mace + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Leftover roast goose
Provides the main meat, which is gently stewed so it becomes tender and absorbs the flavour of the sauce.
Brown gravy
Forms the savoury body of the sauce and carries the flavour of the dish.
Onion
Adds savoury depth and sweetness as it softens in the stewing liquid.

The step that matters

Stew gently for about 30 minutes. Keeping the liquid at a gentle simmer rather than a hard boil lets the meat soften without toughening and lets the sauce flavour develop smoothly.

Swap the mace

How well each one fits the dish's main ingredients (onion, parsley):

  1. Garlicfits better
  2. Thymefits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against onion, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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